Bannockburn S.R.H. Chardonnay 2025

Handpicked parcels of fruit were whole bunch pressed, settled overnight, and racked to barrels for a wild yeast fermentation in French oak hogsheads and puncheons; approximately 40% was new oak. Malolactic fermentation occurred on approximately 70% of the blend. The wine was left on lees, mostly unstirred, for 10 months prior to blending and bottling.